Energy, Environment, and Health

CONTENTS OF CURRICULUM UNIT 12.07.09

  1. Unit Guide
  1. Introduction
  2. Demographic Information
  3. Rationale
  4. Background Information for Teachers
  5. Content Objectives
  6. Teaching Strategies and Classroom Activities with List of Teaching Materials
  7. Subunit 1: Food Processing
  8. Subunit 2: Marketing and the American Diet
  9. Subunit 3: Comparing Local Student Diets to Global Diets
  10. Resources
  11. Appendix A: Implementing District Standards
  12. Appendix B: Resources for Curriculum Unit
  13. Endnotes

Processed Food for Thought: Exploring Chemical Additives in Processed Foods

Ann Makiko Shioji

Published September 2012

Tools for this Unit:

Endnotes

  1. (2011) "School Report: 2011 Adequate Yearly Progress (AYP) Report." Retrieved on June 28, 2012 from http://api.cde.ca.gov/Acnt2011/2011APRSchAYPReport.aspx?allcds=43694274330015
  2. Ibid.
  3. As a teacher, I have had conversations with students who express they are fearful of turning in applications for the program due to a lack of a valid social security number.
  4. E.A. Finkelstein, I.C. Fiebelkorn, G. Wang "National medical spending attributable to overweight and obesity: how much, and who is paying?"Health Aff, W3 (2003), pp. 219–22
  5. Ibid.
  6. May, Ashleigh L., Elena V. Kuklina, and Paula W. Yoon. "Prevalence of Cardiovascular Disease Risk Factors Among US Adolescents, 1999−2008 ." Pediatrics 129.6 (2012): 1035-1041. Print.
  7. SEARCH for Diabetes in Youth Study Group* T. Incidence of Diabetes in Youth in the United States. JAMA. 2007;297(24):2716-2724.
  8. "Heart Disease and Stroke Statistics—2012 Update." Circulation . http://circ.ahajournals.org/content/125/1/e2.full.pdf+html (accessed July 11, 2012).
  9. Trogdon, Justin G. et. al. "The Economic Burden of Chronic Cardiovascular Disease for Major Insurers." Health Promotion Practice 8, no. 3 (2007): 234-242.
  10. "Television Remains Dominant Among All Media In Time Spent And Consumer Engagement – New Knowledge Networks Analysis." TVB Website - Welcome. http://www.tvb.org/4685/about_tvb/press_room/press_room_article/872650 (accessed July 11, 2012).
  11. Ibid. TVB Media Comparisons 2012 Persons Powerpoint Presentation, Slide 12. Downloaded from http://www.tvb.org/planning_buying/184839 on July 11, 2012.
  12. "TVB - TV Basics: A Report on the Growth and Scope of Television." TVB Website - Welcome. http://www.tvb.org/trends/95487 (accessed July 11, 2012).
  13. 1995. Taras, Howard L. and Gage, Miriam. "Advertised foods on children's television." Journal Of The American Dietetic Association 95, no. 12: 1444. Academic Search Premier, EBSCOhost (accessed July 11, 2012).
  14. 2006. "Food Marketing to Children and Youth: Threat or Opportunity?." Adolescence 41, no. 164: 772-773. Academic Search Premier, EBSCOhost (accessed July 11, 2012).
  15. Oxford English Dictionary. 2nd edition, 1989; Winick Met al, eds. Columbia Encyclopedia of Nutrition. New York: G.P. Putnam's Sons, 1988: 212.
  16. Ibid.
  17. Ibid. Numbers were adjusted for population size.
  18. Fields, S (2004). The fat of the land: do agricultural subsidies foster poor health? Environ Health Perspect 112, A820–A823.
  19. Burbank, Luke. "Kids Love Hot Cheetos But Schools Hate Them : NPR." NPR : National Public Radio : News & Analysis, World, US, Music & Arts : NPR. http://www.npr.org/templates/story/story.php?storyId=5394069 (accessed July 12, 2012).
  20. "Where to Buy | Frito-Lay." Smart Snacking Products by Frito-Lay: Fun Snacks and Party Snacks.. http://www.fritolay.com/our-snacks/where-to-buy.html (accessed July 13, 2012).
  21. Swanson, JM, and M Kinsbourne. "Food dyes impair performance of hyperactive children on a laboratory learning test." Science 207, no. 4438 (1980): 1485-1487.
  22. "CHEETOS® | Frito-Lay." Smart Snacking Products by Frito-Lay: Fun Snacks and Party Snacks.. http://www.fritolay.com/our-snacks/cheetos.html (accessed July 13, 2012).
  23. The University of Sydney. "About Glycemic Index." Glycemic Index. http://www.glycemicindex.com/about.php (accessed July 13, 2012).
  24. United States Department of Agriculture. "Cornmeal, Degermed, Enriched." Household Commodity Fact Sheet. www.fns.usda.gov/fdd/facts/hhpfacts/New_HHPFacts/Grains/HHFS_CORNMEAL_DEGERMED_ENRICHED_GRAIN_B138_Final.pdf (accessed July 15, 2012).
  25. "Ferrous Sulfate Information from Drugs.com." Drugs.com | Prescription Drug Information, Interactions & Side Effects. http://www.drugs.com/ferrous_sulfate.html (accessed July 13, 2012).
  26. Lund, Elizabeth K, S Gabrielle Wharf, Susan J Fairweather-Tait,, and Ian T Johnson. "Oral ferrous sulfate supplements increase the free radical–generating capacity of feces from healthy volunteers." The American Journal of Clinical Nutrition 69 (1999): 250-5.
  27. Park, Young W., Arthur W. Mahoney, and Deloy G. Hendricks. "Bioavailability of Different Sources of Ferrous Sulfate Iron Fed to Anemic Rats." The Journal of Nutrition 113 (1983): 2223-2228.
  28. De Vendômois, J S. 2009. A comparison of the effects of three GM corn varieties on mammalian health. International journal of biological sciences 5 (7): 706.
  29. King, Joe. "Health Effects Of Maltodextrin | LIVESTRONG.COM." LIVESTRONG.COM - Lose Weight & Get Fit with Diet, Nutrition & Fitness Tools | LIVESTRONG.COM. http://www.livestrong.com/article/466070-health-effects-of-maltodextrin/ (accessed July 15, 2012).
  30. Ibid. See also Blaylock, Russell L. "Excitotoxins, the Taste that Kills.: Santa Fe, N.M.: Health Press, 1994.
  31. Maga, Joseph A., and Anthony T. Tu. Food additive toxicology. New York: M. Dekker, 1995. Ch. 4: Food Colors (V.M. Ghorpade, S.S. Deshpande, D.K. Salunkhe).
  32. Ibid. "Food Additive Toxicology. Pp. 198-199
  33. United States Environmental Protection Agency. "R.E.D. Facts: Sodium Diacetate." Pesticides and Toxic Substances. www.epa.gov/oppsrrd1/REDs/factsheets/4001fact.pdf (accessed July 15, 2012).
  34. www.sciencelab.com. "Sodium diacetate MSDS." Material Safety Data Sheet. www.sciencelab.com/msds.php?msdsId=9924984 (accessed July 15, 2012).
  35. Jacobs, Jessica. "What Is Disodium Phosphate? | LIVESTRONG.COM." LIVESTRONG.COM - Lose Weight & Get Fit with Diet, Nutrition & Fitness Tools | LIVESTRONG.COM. http://www.livestrong.com/article/436984-what-is-disodium-phosphate/ (accessed July 15, 2012).
  36. California Department of Education. "California After School Resource Center - Nutrition - Section 2: What are Healthy Snacks." California After School Resource Center - - Lending Library and Resources for After School Programs . http://www.californiaafterschool.org/nutritionwhat (accessed July 17, 2012).
  37. Yale School of Medicine. "CARE: Community Alliance for Research and Engagement | Yale University." CARE: Community Alliance for Research and Engagement | Yale University. http://www.care.yale.edu/index.aspx (accessed July 17, 2012). These guidelines are also on display through December 2, 2012 at the Yale Peabody Natural History Museum in the Big Food Exhibit.;
  38. www.food.gov.uk. "FSA Nutrient and Food Based Guidelines for UK Institutions." Food Standards Agency. www.food.gov.uk/multimedia/pdfs/nutguideuk.pdf (accessed July 17, 2012). Report from the United Kingdom on healthy eating guidelines.
  39. "Food Additive Regulations." U S Food and Drug Administration Home Page. http://www.fda.gov/Food/FoodIngredientsPackaging/FoodAdditives/FoodAdditiveListings/ucm143177.htm (accessed July 17, 2012).
  40. "EFSA - Statement of the Scientific Committee/Scientific Panel: Data requirements for the evaluation of food additive applications." European Food Safety Authority (EFSA) – Committed since 2002 to ensuring that Europe's food is safe. http://www.efsa.europa.eu/en/efsajournal/pub/1188.htm (accessed July 17, 2012).
  41. Martínez-González, M.Á., C. de la Fuente-Arrillaga, J.M. Nunez-Cordoba, F.J. Basterra-Gortari, JJ. Beunza, Z. Varquez, S. Benito, A. Tortosa, and M. Bes-Rastrollo. 2008. "Adherence to Mediterranean diet and risk of developing diabetes: prospective cohort study." BMJ: British Medical Journal (International Edition) 336, no. 7657: 1348-1351. Academic Search Premier, EBSCOhost (accessed July 25, 2012).
  42. "Creative Change Education Solutions." Creative Change Education Solutions. http://www.creativechange.net (accessed July 17, 2012). This is a subscription-based site approved for use in the classroom for members with paid membership. The lesson used here is entitled "The Biography of Three Potatoes."
  43. Nestle, Marion. Food Politics How the Food Industry Influences Nutrition and Health, Revised and Expanded Edition.. 2nd ed. Berkeley: University of California Press, 2007. Quote taken from Preface to the First Edition, p. xiv.
  44. Johanson, Paula. Fake foods: fried, fast, and processed : the incredibly disgusting story. New York: Rosen Central, 2011. Quote taken from p. 33: "Ask Questions about Ads."
  45. This would be a great time to have a guest speaker come to speak about the importance of phytonutrients in the human diet. One resource is a professor of nutrition from a local university. Another resource could be the nutritionist from your local health food store.
  46. Ibid. pp. 32-34. This resource has great readings that are at the appropriate level for English Learners who are at least at CELDT level 3.
  47. Baerwald, Thomas John, and Celeste Fraser. World geography: building a global perspective. Upper Saddle River, N.J.: Prentice-Hall, 2003. Transparencies 14 and 15 will be used in this activity, but students can also use Internet resources to find this data and share the information with the class if this resource is not available.
  48. What I Eat Curriculum Guide. Culver City, CA: Social Studies School Service, 2011. pp. 9-10.
  49. Ibid. p. 7. This comparison chart includes the statistical data available on the posters, but will be presented after students have had the chance to visualize the people from these ten countries.
  50. Menzel, Peter, and Faith Aluisio. What I eat: around the world in 80 diets. Napa, Calif.: Material World Books, 2010.
  51. Hanson, Karen. Junior Worldmark encyclopedia of foods and recipes of the world. Detroit, MI: U X L, 2002. These four volumes contain a wealth of information about each country, including an average of ten sample recipes that illustrate the typical food consumed in that country.
  52. This is where the foods are generalized by the majority nutrient that the food provides. For example, while vegetable curry provides mainly proteins because of the lentils, it also provides carbohydrates. I would have the students classify this as protein due to time constraints. Later in the unit, students will take a more in depth approach to their own diet.
  53. May, Brandon. "FDA Calorie List." eHow Mom. www.ehow.com/list_7371260_fda-calorie-list.html (accessed July 31, 2012). This website also includes a brief description of each category of macronutrient.
  54. The website http://www.fatsecret.com is an excellent resource, as the user can type in any food and the site will generate a food label similar to the USDA standard food label format, as well as provide information about calories and macronutrient breakdown. Users can also adjust serving size.

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